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Nutritional Info
  • Servings Per Recipe: 22
  • Amount Per Serving
  • Calories: 66.8
  • Total Fat: 5.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 22.2 mg
  • Total Carbs: 3.7 g
  • Dietary Fiber: 1.3 g
  • Protein: 2.3 g

View full nutritional breakdown of Cinnamon Almond Butter calories by ingredient
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Cinnamon Almond Butter

Submitted by: SHELBSYD

Introduction

I am just loving peanut butter these days and I wanted a butter without the sugar and natural, non of that processed stuff.. This is so easy, why didn't I think of this before? I got this recipe from Oh She Glows. It tastes so good!!! You can do this with any kind of nuts! I am just loving peanut butter these days and I wanted a butter without the sugar and natural, non of that processed stuff.. This is so easy, why didn't I think of this before? I got this recipe from Oh She Glows. It tastes so good!!! You can do this with any kind of nuts!
Number of Servings: 22

Ingredients

    2 cup raw almonds
    1 tbsp whole flax seeds
    2 tbsp pure maple syrup or Agave Nectar
    1 tsp ground cinnamon
    1/2 tsp kosher salt, or to taste
    1.5 tsp pure vanilla extract

Directions

1. Preheat oven to 300F. Line a baking sheet with parchment or a non-stick mat. In a large bowl, mix together the almonds, flax seeds, and maple syrup. Spread out almond mixture onto baking sheet and bake for 30 minutes, stirring once half way through.

2. Remove from oven and allow the almond mixture to cool for a few minutes before placing into a food processor. Process for about 10 minutes, stopping to scrape the bowl every 30-60 seconds as needed. The mixture will be very drippy and smooth when ready. Add in the vanilla, salt, and cinnamon and process until mixed well.

3. Remove the almond butter from the processor. If youd like crunchy almond butter, add some almonds (~1/2 cup?) into the (now empty) processor and process until chunky. Stir the chunky almonds into the almond butter. Makes 1 and 1/4 cups or a bit more depending on how much you lick the bowl.

Makes about 20 Tablespoons!

Number of Servings: 22

Recipe submitted by SparkPeople user SHELBSYD.






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